Mushroom Confit

[Guest guest]

A question...I read that mushroom confit recipe from Veggie Life. I know

that a confit is something that is cooked in its own fat or something

that is cooked in a lot of fat so how can that be a confit? It has too

little amount of oil. Emeril makes a confit of mushrooms and it has a

ton of fat. I made it once. You put the oil and the mushrooms in the

oven at a low heat and let it roast for hours. It is so fabulous but so

high in fat. How can this work? It has too little oil? I know we are all

trying to cut our fat intake but I don't think this can be done

successfully without all the oil. I know it is better for me too but I

don't think I would try it.

 

Just my 2 cents.

 

RisaG